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“This stew brings the fresh aroma of thyme and tarragon and the slight tang of balsamic vinegar to winter veggies. It makes a meal when served with garlic bread topped with shredded mozzarella or provalone. Chick pea flour--found in Indian grocers and in some health food stores--adds body and deepens the flavor.”

Ingredients Nutrition

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 teaspoons thyme
  • 1 tablespoon tarragon
  • 1 teaspoon garlic powder
  • 14 cup chickpea flour (besan)
  • 2 tablespoons balsamic vinegar
  • 1 12 quarts vegetable stock
  • 1 medium onion, diced
  • 14 head cabbage, julienne
  • 2 small potatoes, such as Yukon Gold, diced (with or without skin)
  • 1 large parsnip, peeled and diced
  • 1 12 cups peeled and diced winter squash, such as butternut


  1. Saute onion and cabbage in butter and olive oil until the onion becomes translucent.
  2. Add remaining ingredients and simmer 30 minutes or until parsnip is soft. Do not overcook--vegetables should retain their shape.

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